California Farm Trout Coctail

Name: California Farm Trout Coctail
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 1 Fillet of trout, chopped fine; 2 fresh farm eggs, hardboiled, chopped fine; 1 Tbs Small avocado, chopped fine; 1 Tbs Shallot, chopped fine; 1 Tbs celery, chopped fine; 2 slices cucumber, skin on, chopped fine; 1 Sweet red pepper; 1/3 rd cup shelled whole almonds; 1/8 th Piece fresh habanero pepper; 1 clove Garlic; Tbs Olive oil; 1 Egg yolk; 1/2 tsp himalayan rock seasalt; Tbs Saffron tea; 1/2 cup Grapeseed oil; Garnish: 2 slices meyer lemon

Hobby Horseman @HobbyHorseman

California, United States

Making fresh trout tartare mixed with chopped ripe avocado, shallots, celery, cucumber, hard boiled eggs, in a tangy seafood sauce, served with a slice of lemon, a special appetizer for outdoor summer picnics.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people

1Fillet of trout, chopped fine
2fresh farm eggs, hardboiled, chopped fine
1 TbsSmall avocado, chopped fine
1 TbsShallot, chopped fine
1 Tbscelery, chopped fine
2 slicescucumber, skin on, chopped fine
Seafood sauce:
1Sweet red pepper
1/3rd cup shelled whole almonds
1/8th Piece fresh habanero pepper
1 cloveGarlic
TbsOlive oil
1Egg yolk
1/2 tsphimalayan rock seasalt
TbsSaffron tea
1/2 cupGrapeseed oil
Garnish: 2 slices meyer lemon
Equipment: chinese chopping knife, chopping board, cast iron sauce pan, food processor
Cost: sauce $1, trout fillet $1, veggies $1, per serving $1.50

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Steps

15 minutes

1

Chop trout fillet, avocado, cucumber, shallot, cold hard boiled eggs in 1/4” pieces, mix well
2

In food processor, pulse almonds, fresh red pepper, saffron tea, slice of habanero pepper, garlic, shallot, olive oil, egg yolk, grapeseed oil, salt, till whipped
3

Mix with seafood and vegetables, serve with slice of lemon. Enjoy

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 07, 2022 01:51

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.